Crust:

1. Grease/oil a 9-inch pie or tart pan (Click to see the one I use
2. Place nuts/seeds in a food processor process until it becomes a fine meal. Add oats then the dates.  Process until the mixture sticks together when you press it between your fingers. If the mixture is too sticky add more oats.  If it’s too dry add more dates. 
3. Press the crust evenly into the bottom of the pie/tart pan and up the sides.  

Filling:

1. Add tea bags and 2 cups of non-dairy milk to a medium saucepan. Put aside the 1/2 cup of milk. Bring milk to a low boil over medium high heat.  Turn temperature down and simmer for about 5-8 minutes or until the tea has infused the milk with a strong fruit flavour.
2. Add ½ cup of milk to a small bowl.  Add the cornstarch to make a slurry with no lumps.
3. Add slurry to tea/milk mixture along with maple syrup and vanilla.
4. Turn temperature back up to medium high.  Cook for about 5 mins while constantly stirring until a thick custard forms.
5. Pour into prepared crust. Tap on hard surface to remove any air bubbles.
6. Refrigerate for 3-4 hours or overnight.
7. Top with coconut whipped cream and fresh fruit.